Warm coffee on a brisk fall morning is so comforting. As much as I try to deny that Fall, being my favorite season, leads to winter, I still bask in it’s glory for as long as I can.
This is not a recipe per say, more like a bit of instruction on how I make my version. I never seem to be able to get the exact measurements, so instead of not sharing, I am giving you the brief version. Tofu can be omitted of you do not like it, but it is a quite delicious protein packed part of this meal.
Coconut creamed tofu:
- Six to Eight cups clean chopped kale
- 1/2 block tofu rinsed and drained, small cube
- 1 medium onion, very small dice
- 1 clove garlic, diced
- 1/2 can coconut milk, regular or light
- 4 ounces shitake mushrooms, sliced thin
- Braggs Liquid aminos
- Mrs. Dash Garlic Blend
- 2 tbsp. Vegetable broth
- 1 to 2 tsp. coconut oil
I start off with 1 tsp. of coconut oil in a cast iron pan. Once it is heated up, I toss in one medium onion diced very small. Let the onion cook over medium heat about a minute before adding half a packed drained and small cubed tofu. Sprinkle with a tiny bit of sea salt and pepper. Stir around until tofu begins to brown. Add one clove of diced garlic. Then add 3oz. sliced shitake mushrooms. To the mushrooms add 1/4 tsp. Braggs Liquid Aminos. Stir frequently about one minute. Add 6 to 8 cups chopped cleaned kale right on top of the tofu, mushrooms and onion. Once kale is piled high on top, season with Mrs. Dash Garlic and Herbs, 1/4 tsp. of Braggs, 2 tbsp. veggie broth, and then cover and turn to low. Cook about 2 to 3 minutes until kale has wilted and is about half its volume. Stir everything together. Add one half cup of regular or light coconut milk, stir and cover again for additional two minutes. Remove lid, turn off heat on let it sit and thicken for a few minutes before serving. I always add an extra stream of coconut milk on top just before serving.
This meal is packed with protein, good fats, super food greens, antioxidants, healing mushrooms and bursting with flavor. I promise, this will not disappoint. I could easily eat the whole pan full myself, but I shared it with Andy. He also loved it, and he did not think it was crazy for breakfast!
Onto lunch, this was easy, just reheat and eat. I made two vegan cheese steak Stromboli's on Sunday so we could eat some with football and have slices with soup or salad during the week. It worked out perfectly. I made a large batch of vegetable stew on Monday morning and served it with a few slices of Stromboli, and today, we had reheat stew with some boli on the side.
Veggie stew was packed with carrots, celery, onions, sweet and white potatoes, tomatoes, kale, peas, corn, green beans, lentils, mushrooms and barley in a veggie broth.
Pizza dough stuffed with Gardein Beefless Tips, Onions, Portabella Mushrooms, hot and sweet peppers, and some Daiya Cheese. Baked to perfection and dipped in ketchup, yum.
After this delicious lunch, we had a bit of running around to do. I tried to get a lot done before Mya came from school. She had activities today, so she did not get home till dinner time. I had it just about ready.
Autumn inspired couscous with Gardein Turkey cutlets and Agave Dijon Sauce.
Wheat couscous was blended with sautéed apples, pan roasted hazelnuts, pecans, and pistachios, plump raisins, cranberries and a hint of earth balance. The turkey cutlets were a nice addition to this dish especially with the the homemade sauce.
While I was finishing dinner, I put Mya right on helping with dessert. We made Chocolate Pumpkin Donuts and muffins. They are a low fat healthier version that are not quite as sweet or rich as regular cupcakes or donuts. Just top with powdered sugar when cool and serve with coconut milk!
I had so much fun in the kitchen today, and after looking back on my day, I think the best thing I ate was definitely the coconut creamed kale. I cannot wait to eat it again. What was the best thing you ate today?
Have a great Wednesday!
Can you believe how big Prince is getting…5 months old already!